|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM Observed no certified training for the PIC. -CDI PIC was advised to obtain training. This is a 2 point deduction as of January 1st 2014. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF Observed staff members bare-hand contacting garnishes and vegetable product that does not get cooked. This is not allowed. Items that do not get cooked must be handled with utensils or with gloves. -CDI Items were discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw chicken to be stored over top of vegetable items. This is not proper storage. Items were moved. Storage guide was provided. |